PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake

PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake recipe

photo by:kraft

Easy as 1-2-3, this is a 10 on the delicious-meter. Lemon zest and fresh lemon juice in cream cheese filling make for a delicious treat.

time

prep:

10 min

total:

3 hr 50 min

servings

total:

8 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

tsp. grated lemon zest

Tbsp. fresh lemon juice

1/2

tsp. vanilla

eggs

HONEY MAID Graham Pie Crust (6 oz.)

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Variation

Prepare as directed, substituting lime juice for the lemon juice and grated lime peel for the lemon peel.

Triple Citrus Cheesecake

Prepare as directed, substituting 1 tsp. each fresh lemon, lime and orange juice for the lemon juice, and 1/4 tsp. each grated lemon, lime and orange peel for the lemon peel. Garnish with thawed COOL WHIP Whipped Topping and citrus slices just before serving.

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merlie55

posted:5/14/2011

so easy and so delicious!!!

a cook

posted:4/25/2011

I made this with the cocunut macaroon crust for the Passover version. Added lemon extract intead of the vanilla to give it a little more flavor. It was enjoyed by all!

Grace K.

posted:10/26/2010

I made this according to directions, and it turned out wonderful. Many other reviewers said to add more lemon. This is NOT a lemon pie, why ruin the delicate flavor of a cheesecake, it should only have a hint of lemon flavor.

Jahosacat

posted:10/25/2010

If you really like lemon flavor, you'll be disappointed. I'll give it credit for being easy to make and somewhat creamy, but, it has minimal lemon taste.

kanpope

posted:6/19/2009

I read the previous reviews and decided to double the lemon juice and rind. I refrigerated it for about 8 hours and was not impressed with it - it lacked both tart and sweet. We had some more after about 28 hours or refrigeration and it was INCREDIBLE! It was sweet, tart, creamy, and delicious. My family devoured the leftovers! I suggest a minimum of 24 hours refrigeration and double the lemon juice and rind for a wonderful, smooth tart flavor!

easybake03

posted:11/13/2008

I was surprised how good this was. It was SO simple to make and it was very creamy. There isn't a lot of lemon flavor in it but that could be fixed by adding just a bit more lemon juice. Very good for a quick desert during the week.

marilyn4280840

posted:4/28/2008

my members in my family like cheese cakes

grandmalemos

posted:12/7/2007

I made this cheescake for my family and they loved it.

asmiens

posted:4/29/2007

I substitute this recipe for my favorite plain cheesecake recipe by using store-bought lemon-peel from the spice aisle to give slightly less lemon flavor. It gives a hint of background flavor, making it a fresh-tasting spin on classic cheesecake!

Rene39

posted:2/18/2006

I used splenda sugar substitute for the sugar and left out the pie crust and it was excellent and low sugar.